Description
A delicious and colorful stir-fry featuring an array of vegetables and tofu, perfect for a quick meal.
Ingredients
Scale
- 2 tbsp Vegetable oil
- 1 tbsp Sesame oil
- 2 tbsp Garlic (chopped)
- 1 tbsp Ginger (finely chopped)
- 2 Red capsicum (cut into cubes)
- 2 Yellow capsicum (cut into cubes)
- 1 Green capsicum (cut into cubes)
- 200 g Mushroom (sliced)
- 1 cup Carrot (sliced)
- 200 g Tofu (cut into cubes)
- 1 tbsp Soy sauce
- 2 tbsp Red chilli sauce
- 2 tbsp Vinegar
- 1 tbsp Lemon juice
- 2 tbsp Brown sugar
- 1 tbsp Red chilli paste
- 1 tsp MSG (optional)
- Salt to taste
- 1/2 tsp White pepper powder
- 2 tbsp Cornflour
- Green onions for garnishing
Instructions
- Heat vegetable oil and sesame oil in a wok.
- When the oil is very hot, add ginger and garlic and fry for a few seconds.
- Add the chopped vegetables and sauté for a few minutes on high heat.
- Add tofu and fry for a minute.
- Now add 2 cups of water in the wok.
- Add soy sauce, red chilli sauce, vinegar, lemon juice, brown sugar, red chilli paste, MSG, salt and white pepper powder and let the mixture come to a boil.
- Mix cornflour with a little water and add it in the wok.
- Cook till the sauce thickens.
- Garnish with spring onion greens.
- Serve hot.
Notes
- This dish can be served with rice or noodles for a complete meal.
- You can adjust the spiciness by modifying the amount of red chilli sauce and paste.
- Feel free to add other vegetables like broccoli or snap peas as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg